NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 bunch asparagus

3 medium sweet potato

5.25 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

2 cloves garlic

0.5 whole lemon

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the sweet potato and cut it into 1-inch cubes, then toss them on the baking sheet with half of the olive oil, salt, and pepper.

• 3

  Roast the sweet potatoes for 15 minutes to give them a head start.

• 4

  While potatoes roast, mince the garlic and finely chop the fresh rosemary and thyme.

• 5

  Season the chicken breast with the remaining olive oil, minced garlic, chopped herbs, and the juice of half a lemon.

• 6

  Move the potatoes to one side of the pan and add the chicken and trimmed asparagus spears to the other side.

• 7

  Roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is vibrant and tender.